Popular cheesemaking workshop slated for March 2013

Popular cheesemaking workshop slated for March 2013

The three-day class is designed for people who have never made cheese before and for those who want to improve their skills to enter the cheesemaking business. Participants will learn about milk quality, ingredients, various cheesemaking processes, aging requirements and planning to establish a cheese-related business.

The workshop serves as a hands-on opportunity for participants to make cheeses in an educational environment. John Partridge, associate professor in the Department of Food Science and Human Nutrition and dairy food Extension specialist; G. William Robb, retired MSU Extension Ottawa County district dairy educator; and Barbara Jenness, of Dogwood Farm, will lead the courses.

The workshop takes place at the MSU Dairy Plant, 135 S. Anthony Hall, East Lansing. A registration fee of $450 per person covers tuition, resource material handouts, all workshop supplies, lunches and refreshments for all three days. Registrations will be accepted on a first-come, first-served basis. Class size is limited to 20 participants.